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Hazards in the KITCHEN
Task 1: - How many dangers can you see in the picture below? Neatly mark in RED any danger spot you find (there are at least 14)! The first
hazard has been marked as an example.
















Task 2: - Using the hazards identified in task 1 complete the table below. The first hazard has been given as an example.

N
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Hazard Consequence
1 Kettle with trailing cord A child could pull on the cord and drag the kettle of hot water down on themselves.
2 Animals Walking Around They could walk on/around the food or pull on loose cords.
3 Saucepans Unattended If it boils over, it can start a fire.
4 Loose knife It could fall off the table and cut you.
5 Pot handle If a toddler comes along they could pull the handle and it can burn them.
6 Open window It could give oxygen to fires.
7 Matches Left Out Kids could come and light it which can start fires.
8 Ironing Board It can be knocked over and get in the way when walking around.
9 Iron cord hanging down The cord could be pulled and can create a tripping hazard.
10 Messy Work Space You might lose foods in the mess, cross contamination of the foods.
11 Cupboard doors left open Could walk into the doors and create a tripping hazard.
12 Chemicals stored near foods Could contaminate the food with the chemicals.
13 Glass jar left near edge of table Could be knocked off and spread glass and jam over the floor.
14 Pot of flowers on the window ceil If the window closes then it could be knocked off and can break
15 Juice left open on the table If it gets knocked it can create a messy and sticky work place.
16 Open cereal box left out It can be knocked over and people could trip on it
17 Bee in the room It might get close to you or sting you which could knock foods and saucepans everywhere.



Rules for the Food Technology Room

The basic rules for practical lessons are
1. Bags and books MUST be left outside the room.
2. Put on your hairnet and apron before entering the room.
3. Wash your hands.
4. Work quietly and safely.
5. Clean up your work area when finished.
6. Put all rubbish in the bin.
7. Wash and dry all utensils thoroughly.
8. Wash down the tables and sink.
9. Dry the tables and sink using the paper towels.
10. Wipe over the tables and sink with sanitizer.
11. Bins must be emptied at the end of each lesson.
12. All equipment used MUST be THOROUGHLY washed, dried and returned to their correct
position.
13. Ovens, stoves, microwaves and bays MUST be cleaned at the end of each practical lesson
and switched OFF.
14. NO licking of food or utensils.
15. Sinks are to be left CLEAN and DRY at the end of the lesson.
16. Equipment must be used for its intended purpose e.g.
Measuring cups - measuring food.
Knife - cutting.
Tongs - handling food.

17. DO NOT wash flour sifters.
18. ALWAYS wear your hairnet when in the practical room.
19. NEVER eat or drink in the practical room.
20. Listen to the instructions before starting to work